GREEN APPLE SORBET
Steps:
- Simmer sugar and water in a small heavy saucepan, stirring, until sugar is dissolved, then remove from heat.
- Crush vitamin C tablet to a powder with a mortar and pestle or the back of a spoon and place in a 1-quart container that will fit under spout of juicer.
- Using electric juicer, juice apples into container. Spoon off foam and stir in sugar syrup. Chill, covered, until cold, at least 1 hour.
- Freeze in ice-cream maker.
GREEN APPLE-MINT GRANITA
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the sugar and 2 cups water in a small saucepan and bring to a simmer over medium heat. Cook, stirring, until the sugar dissolves, about 4 minutes; transfer to a blender and let cool completely.
- Add the mint to the blender and puree until smooth. Strain through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Finely grate the skin of the apple into the pan (you won't need the rest of the apple), then stir in the lime juice.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
- Avoid aluminum pans-they can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.
GREEN APPLE AND MINT SORBET
Tart green apples and mintarean invigorating duo in this palate-cleansing treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Put apples and 1/4 cup water in a medium saucepan. Cook over medium heat until softened, about 10 minutes. Let cool. Transfer to a food processor; add lemon juice. Process until smooth. Transfer to a medium bowl. Stir in syrup.
- Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours or up to 1 week before serving.
GREEN APPLE SORBET
With my love for frozen things and apples, this was a perfect thing for me. The recipe yields 4 servings, but when I'm eating it...well, it's just for one. Great served when having a small bbq with friends or for just a weeknight dessert.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut, core and coarsely slice the apples.
- Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
- Boil for approximately 3 to 5 minutes or until soft.
- Remove the green apple mixture from heat and cool.
- Place in a blender or food processor and puree the green apple mixture until smooth.
- Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
- This can be made two days before.
- When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
- Return to the freezer until ready to use.
Nutrition Facts : Calories 184.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 48.1, Fiber 4.6, Sugar 39.8, Protein 0.6
MINT SORBET
Provided by Barbara Kafka
Categories ice creams and sorbets, dessert, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Stir sugar, water and mint together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Strain through a fine sieve. Refrigerate until cold, several hours or overnight.
- Whisk lemon juice into syrup. Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 0 grams, Carbohydrate 69 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 67 grams
HINT OF MINT FRUIT SALAD
Steps:
- In a large saucepan, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 4 minutes. Remove from the heat. Add mint; cover and steep for 20 minutes. Strain and discard mint. Transfer syrup to a small bowl; refrigerate until chilled. , Just before serving, combine the apples, pears, pineapple, strawberries and blueberries in a large bowl. Stir mayonnaise into mint syrup until blended; pour over fruit and toss to coat.
Nutrition Facts :
APPLE SORBET WITH SORREL
Make and share this Apple Sorbet With Sorrel recipe from Food.com.
Provided by That is Dr House to
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- The apples should be peeled and diced into cubes. If you cannot find the apple suggested Granny Smith or Fuji apples can be substituted.
- Bring the apples and apple juice to a boil over high heat.
- When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
- Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
- Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
- Freeze according to ice cream machine makers directions for Sorbet.
- You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
- Serve.
Nutrition Facts : Calories 90.8, Fat 0.2, Sodium 4.3, Carbohydrate 23.1, Fiber 1.6, Sugar 20, Protein 0.2
APPLE AND MINT PUNCH
Provided by Giada De Laurentiis
Categories beverage
Time 59m
Yield 5 1/2 cups
Number Of Ingredients 10
Steps:
- Garnish: fresh mint sprigs, optional
- In a small saucepan, bring the water to a boil over medium-high heat. Turn off the heat, add the tea bags and let steep for 6 minutes. Remove the tea bags and cool the tea to room temperature, about 45 minutes. Pour the cooled tea into a large pitcher. Add the apple juice, Mint Simple Syrup and lemon juice. Refrigerate until ready to serve.
- To serve, add the sparkling water and pour the punch into ice-filled glasses. Garnish with fresh mint sprigs, if desired.
- Add the water and sugar to a small saucepan, and bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Remove the pan from the heat and add the mint leaves. Allow the syrup to cool, about 20 minutes. Strain before using.
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4.5/5 (2)Servings 4Cuisine AmericanCategory Dessert
- 1. In a medium saucepan, bring the sugar and 1/3 cup water to a boil. Reduce the heat to maintain a steady simmer and cook until the syrup has thickened slightly, about 5 minutes.
- 2. Meanwhile, core and peel the apples. In a large bowl, toss the apple pieces with the lemon juice. Add to the sugar syrup and re-move from the heat—you want the hot syrup to slightly soften some of the apple pieces, but you don’t want to cook the apples.
- Transfer the mixture to a blender or food processor, and whirl until smooth. Transfer to a medium metal bowl. Set the bowl in a larger bowl full of ice wa-ter and stir the mixture to cool it off (if you want to cover and chill it instead, you can, just be sure to lay plastic wrap directly on the surface and prepare yourself for the mixture to brown any-way).
- 4. Transfer to an ice cream maker and freeze according to the manufacturer’s instruc-tions. If you don’t have an ice cream maker, you can get a quite decent fac-simile by transferring the metal bowl to the freezer, and whisking the mix-ture—be sure to get the frozen bits on the edges—every 15 minutes or so. As it thickens, you’ll need to move to a fork to mix it up. Or, go full granita style: pour the mixture into a metal pan, cov-er, and freeze, scraping it with a fork every hour or so.
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- The first thing you need to do is “muddle” or crush the mint leaves. The term “muddle” in drink recipes, like Mint Julep, what it means basically is crush the leaves so that the oil can seep through. So to crush the leaves, use a mortar and pestle. Place the leaves in it with the teaspoon of sugar, and crush it till you see the sugar is evenly disturbed and looks like it is a bit absorbed by the oil from the leaves. If you don’t have a mortal and Pestle than simply roll the leaves in your hands with the sugar. Roll the mint like you are wadding up tissue.
- Next, after the water is boiling add the leaves to the water and let it boil for a minute or two longer with the leaves.
RASPBERRY SORBET WITH APPLE SALAD | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory DessertServings 4Total Time 10 mins
- Place a shallow metal container in the freezer to chill. Strain pineapple through a sieve over a bowl. Reserve pineapple pieces and 1 tabiespoon of the juice. Combine remaining juice, 2 cups water and sugar in a medium saucepan. Cook and stir over low heat for 2-3 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil, without stirring, for 7-8 minutes or until syrupy. Cool.
- Process raspberries and syrup until smooth. Pour into prepared container. Cover with foil; freeze for 2 hours or until partially set. Using a large metal spoon, roughly break up raspberry mixture. Process with egg white until smooth, but not melted. Return to container. Cover with foil. Freeze for 6 hours or overnight until sorbet is firm.
- Combine pineapple, apple, mint, reserved pineapple juice and lemon luice in a medium glass bowl. Scoop sorbet and serve with saiad.
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5/5 (1)Total Time 5 minsCategory DessertCalories 104 per serving
- Blend on high for 45 seconds to 1 minute, pressing down with tamper to blend well. When the machine sound changes and four mounds form, the sorbet is ready to serve.
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- Clean the apples of seeds and stems, then cut them into cubes. Pour them into a bowl and place in a freezer for 30 minutes.
- Combine the sugar , the packet of green tea with mint , lemon juice, water and boil the mixture. Once cool, add the food coloring and remove the tea bag.
- Puree the cooled apples and mix the resulting paste with the syrup. Freeze in a freezer and then enjoy.
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